Monday, May 19, 2014

Making the perfect sunny side up fried egg!

While there are a many ways to prepare an egg (boiled, poached, scrambled..etc); sunny side up is the way I happen to like mine prepared. Getting one to turn out well, though, has always been a challenge. In the past, they've often been either too runny or were over-cooked with the bottom blackened and the yolk turned into a solid and unappetizing mass! So, after some research, I came up with a simple procedure that I think works pretty well....

First, try and make sure that you are using a non-stick frying pan with even perhaps a dash of olive oil to insure the egg doesn't stick! Also, allow that egg to come to room temperature before cooking, if possible. Next heat the pan to only medium – not medium-high heat. Carefully crack the egg open in the pan making sure not to break the yolk. After just a moment of cooking, add about a teaspoon of water and then quickly cover the pan. Reduce the heat to medium low or even low and maybe throw a slice of toast into a toaster. In the time it will take that toast to brown (about 3 minutes or so), the egg will be done to close to perfection!

Now for some other health considerations!

What about all that cholesterol?

Seriously, that debate concerning the harmful effects of cholesterol has raging for decades (research has shown that we manufacture our own cholesterol independent of what we eat). If you're afraid of all the hype, then simply don't eat them. But for those who choose to, here are a few of the benefits of this, one of natures most perfect foods...

The glycemic impact is low!

This nutritional panel tells a story. For a couple of dimes worth of cost, each egg supplies energy (70 calories) and in a way that doesn't spike a person's blood sugar. That's a good thing in an age of obesity...

No comments:

Post a Comment